Description
This Garlic Butter Chicken Alfredo Stuffed Shells recipe is a rich and indulgent Italian-American dish featuring tender pasta shells stuffed with a creamy mixture of chicken, garlic, and Parmesan cheese, baked to bubbly perfection and garnished with fresh parsley. It’s perfect for a comforting weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 12 large pasta shells
Chicken Alfredo Filling
- 3 boneless, skinless chicken breasts (about 1 lb), diced
- 4 cloves fresh garlic, minced
- 3 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the stuffed shells later.
- Cook Pasta Shells: Boil salted water and cook the 12 large pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly so they are easier to handle.
- Prepare Chicken: In a skillet over medium heat, melt 3 tablespoons of unsalted butter. Add the diced chicken breasts seasoned with salt and pepper, cooking until they turn golden brown and are cooked through, usually about 6-8 minutes.
- Add Garlic: Stir in the minced garlic cloves into the skillet and cook until fragrant, about 1-2 minutes, making sure not to burn the garlic.
- Make Alfredo Sauce: Reduce the heat to low and slowly add 1 cup of heavy cream, stirring continuously. Gradually incorporate 1 cup of freshly grated Parmesan cheese until melted and the sauce is smooth. Season the sauce with 1 teaspoon Italian seasoning and adjust salt and pepper to taste.
- Stuff Shells: Spoon the chicken Alfredo mixture into each cooked pasta shell. Arrange the stuffed shells in a baking dish, fitting them snugly side by side.
- Pour Sauce and Bake: Pour any remaining Alfredo sauce from the skillet evenly over the shells. Optionally sprinkle additional Parmesan cheese on top for a golden crust. Bake in the preheated oven for 20-25 minutes until the dish is bubbling and the tops are lightly golden brown.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley for a bright, fresh finish. Serve immediately while hot.
Notes
- Use fresh Parmesan cheese for best melting and flavor.
- Do not overcook pasta shells; al dente texture helps them hold stuffing better.
- You can prepare the stuffed shells ahead and refrigerate before baking.
- Feel free to add spinach or mushrooms to the filling for extra veggies.
- Use low-fat cream to reduce calories, but the sauce may be less rich.
